Fresh Strawberry Ice Cream - Cuisinart ICE30BCU Manual

Fresh Strawberry Ice Cream

Serves 6-8
400g fresh strawberries, stemmed & sliced
2 tbsp lemon juice
220g granulated sugar
220ml full fat milk
400ml double cream
1 tsp vanilla extract
Ensure the freezer bowl is completely frozen (see page 8).
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Combine the strawberries, lemon juice and 70g of the sugar into a small bowl. Stir gently
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and leave to stand in the fridge for 2 hours. Strain the strawberries, reserving the liquid.
Mash half the strawberries and add these to the reserved liquid, keeping the remaining
sliced strawberries aside.
Pour the milk and the remaining sugar into a medium bowl and whisk until the sugar
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has dissolved. Stir in the cream, mashed strawberries and vanilla extract. Cover and
refrigerate for at least 2 hours.
Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream
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to churn for 30-35 minutes.
5 minutes before the end of churning add the remaining sliced strawberries and allow
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them to mix in thoroughly.
This will produce a soft ice cream. For a firmer ice cream, transfer to an air tight container
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and place in the freezer for 2 hours.
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